FINGER-LICKING PEKING DUCK

Posted: Mon 16 Feb 2015 |

In Chinese restaurants, Peking duck is traditionally carved in front of the diners and served in stages. Firstly, the skin is dipped in sugar and garlic sauce. The meat is then placed on steamed pancakes, with spring onions, cucumber and the sweet bean sauce.

Roasted duck was first noted in China in the early 1300s, but it wasn’t until the Ming Dynasty (1368–1644) that the reference to Peking Roast Duck was listed as one of the main dishes on Imperial court menus.

Today, the dish remains as mouth-wateringly popular - and is not just restricted to the rich.

In Chinese restaurants, Peking duck is traditionally carved in front of the diners and served in stages. Firstly, the skin is dipped in sugar and garlic sauce. The meat is then placed on steamed pancakes, with spring onions, cucumber and the sweet bean sauce.

Peking duck is truly finger-licking dish to have – at home with friends or in a restaurant.

Preparation – (To serve six guests):

1 (2.25kg) duck

2 teaspoons salt

1/3 cup vodka

3 tablespoons honey

3 cups water

6 slices fresh ginger

Recipe:

Wash and dry the duck inside and out and rub salt into the cavity

Splash vodka over the duck and rub, turning the duck and make for thorough wash.

Dissolve honey in the water and rub over the duck.

Truss the bird and tie a cord around the neck to hang for fanning.

Preheat oven to 375f and put ginger inside the duck.

Place the duck on a rack in a pan with water in it making sure the duck is well above the water.

Cook for 30 minutes then turn heat down to 150C degrees and continue roasting for about 1 hour.

Turn heat up to 190C and continue roasting until skin is crisp and brown all over.